Peanut butter chocolate chip cookies – for all the Reese’s lovers out there! These are indulgent, soft on the inside and crisp on the outside, chock full of peanut-chocolate goodness!
Prep time: ~45 min
Makes 18-24 cookies, depending on how large you make them.
- 1/2 cup margarine/vegan butter, softened.
- 1/2 cup peanut butter.
- 1 cup soft brown sugar.
- 1/2 cup white sugar.
- 2 flax “eggs” (Instructions for this below!)
- 2 tbsp warm water.
- 2 tsp vanilla extract.
- 2.5 cups flour.
- 1 tsp baking soda.
- 1 tsp salt.
- 1.5 cups semi-sweet chocolate chips.
For the flax eggs: You’ll need 1 tbsp ground flax seeds and 2.5 tbsp water for each “egg”. Mix together thoroughly in a small dish and set aside for 5 minutes to thicken before using.
Preheat the oven to 375 F/190 C. Mix together the margarine and peanut butter until smooth. Add in the sugars and cream until fluffy. Add in the “eggs”, the water, and the vanilla. Mix until just combined.
Sift together the flour, baking soda, and salt, then fold the dry ingredients into the wet. Fold them just until you don’t see any more streaks of flour, then add in the chocolate chips. Don’t overmix the dough!
Line a baking sheet with parchment paper and scoop the cookies, 3-4 tbsp per cookie, onto the sheet. Press them down slightly with a wet hand, making sure to leave a couple centimeters between each cookie so they have room to expand.
Bake for 12-15 minutes, until the edges are golden and crisp but the middle is still slightly soft. Allow to cool for a minute, then enjoy!
These are deliciously creamy and rich, with a lovely hint of coconut! Incredibly easy to make, though they do take a while to set in the fridge before you can eat them. If you can’t have dairy for whatever reason, these are a great option.
Prep time: ~4 hours, largely inactive
- 300 g dark chocolate.
- 2 tbsp coconut oil.
- 1 can coconut milk (240 ml).
- 1-2 tbsp icing sugar.
- 1 tsp vanilla extract.
Heat the coconut milk on low heat on the stove, or in the microwave, stirring often to make sure it’s heated evenly. Break the chocolate into small pieces and place in a large bowl with the coconut oil.
Once the coconut milk is hot, pour it over the chocolate and oil. Leave it for a moment to begin melting, then stir well, making sure all of the chocolate and oil has completely melted. Pour in the vanilla extract, then sift in the icing sugar, being careful to keep the truffle mix completely lump-free.
Place the chocolate mixture into a shallow bowl or a casserole dish (this will make it easier to scoop into balls later), then cover with plastic wrap and leave in the fridge for 4 hours.
When the truffle mix has set, use a tablespoon to scoop out the desired amount, then roll with your hands to form smooth balls. Decorate them however you like: toss them in powdered sugar, cocoa powder, chocolate sprinkles, desiccated coconut, chopped nuts… the possibilities are endless! Pop them back in the fridge for a few minutes to firm up again, then enjoy!
A super quick and simple cookie recipe I like to make when I have friends coming around. I usually use gluten-free oats, since my sister has Celiac and we live together, but you can use regular oats as well.
This recipe makes 16 small cookies, and within this recipe, you can add your favourite spices, dried fruits, etc. The only important thing is to use 1/2 cup of oats for every 1 banana you mash up.
Prep time: ~15 minutes
- 3 very ripe bananas.
- 1.5 cups oats (use gluten-free oats if making the gluten-free version).
- 2 large handfuls vegan chocolate chips.
- 1 large handful chopped dates.
- 1/2 tsp cinnamon.
- 1/2 tsp vanilla extract.
- pinch of salt.
Preheat your oven to 325 F. Get a large mixing bowl, and peel your bananas. Mash them using a fork or a potato masher until they’re nice and smooth, with no lumps.
Add in the vanilla, cinnamon, and salt, and stir until combined. Next, add in the oats, mixing until the banana mixture coats the oats nicely. Toss in the chocolate chips and the dates, and stir until combined.
Line a large baking sheet with parchment paper. place small spoonfuls of your cookie dough onto the sheet, and squish them down slightly to form little disks. You can place them fairly close together, they don’t puff up of spread out much at all.
Bake for about 8-10 minutes, until the cookies are no longer wet to the touch and have started to crisp up nicely. Allow to cool before serving.
Breakfast: the most important meal of the day. Unless you, like me, wake up at 4 am for work and can’t really eat anything before 6 am. That bakery life. But I do like a quick bite in the morning before I head out for the day, and a handful of granola makes a good snack later on in the day too!
This is similar to the granola we make at my workplace, but with a few twists to make it to my liking.
This recipe can be gluten-free if you use gluten-free oats. Sidenote: while oats themselves don’t contain gluten, the vast majority of oats are processed in a way that contaminates them with gluten. So don’t feed regular oats to your Celiac friends!
Prep time: ~40 minutes, largely unattended.
- 5 1/2 cups rolled oats.
- 2 cups walnuts, crushed up into bite-sized pieces.
- 2 cups slivered almonds.
- 1/2 cup sunflower seeds – the kind without the shell.
- 1 cup dried fruit (cranberries, dates, raisins – you decide!).
- 2 tsp ground cardamom.
- 2 tsp cinnamon.
- 1 1/2 tsp salt.
- 1/2 cup brown sugar.
- 1/4 cup maple syrup.
- 1/2 cup vegetable oil, to bind it all together.
- 2 tsp vanilla extract.
Preheat your oven to 325 F. Line a large baking sheet with parchment paper (depending on the size of your baking sheet/oven, you might need to do this in two batches).
Mix together all of the dry ingredients in a large bowl. Add in the sugar and spices, and mix well. Pour in the wet ingredients, mix it all together, then dump it out onto the baking sheet, spreading it out into a thin layer.
Bake for approx. 3o minutes, stirring every 10 minutes with a spatula, until the granola is nicely browned and mostly dry. Remove from the oven and allow to cool completely. Break up any larger chunks, and store in an airtight container. Voila!